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Prep Time
20 mins
Total Time
1 h 30 m
Makes
5 cups/1.25 L

Ingredients

1 tbsp
olive oil
15 mL
1
carrot, peeled
1
parsnip, peeled
1
sweet potato, peeled
1
beet, peeled
¼ cup
low-fat ricotta
60 mL
¼ cup
2% plain yogourt
60 mL
¼ tsp
garlic powder
1 mL
2 tbsp
finely crumbled feta
30 mL

Method

Step 1
Preheat oven to 225ºF (110ºC). Brush 4 parchment-lined baking sheets (15 x 11-in./38 x 28-cm) with olive oil.
Step 2
Use mandoline slicer (with guard) to slice carrot, parsnip, sweet potato and beet into 1/16-in. (2-mm) thick slices. Arrange in single layer on baking sheets. Bake, rotating sheets occasionally, 60 to 75 min. or until chips are dried and slightly crisp. Transfer sheets to wire racks to cool completely.
Step 3
Meanwhile, in bowl, mix ricotta, yogourt and garlic powder. Fold in feta. Serve with veggie chips.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
Calories:
120
Fat:
6 g
Saturated Fat:
2 g
Carbs:
15 g
Fibre:
3 g
Sugar:
6 g
Cholesterol:
10 mg
Protein:
4 g
Sodium:
115 mg